These Copycat Texas Roadhouse Rolls are brushed with sweet honey butter and can be made in a bread machine or by hand! A perfect side dish idea for holidays and family dinners!
Love Copycat Recipes? Try my Texas Roadhouse Butter and Steak Rub recipes next!
Guys, I’m not a baker by a long shot. So if I can nail down these rolls, you have an amazing shot of doing the same. I’ve been making these rolls for years, it’s the only time you’ll see me with a rolling pin.
The ingredients that you need are incredibly simple, and you can even use a bread maker for these!
Ingredients
- Active Dry Yeast -See below for using Rapid Rise instead
- Milk
- Honey
- Butter
- Egg
- Salt
- Flour- All-purpose or bread flour may also be used
Subbing Instant/Rapid Rise Yeast for Active Dry
- Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry.
- In this recipe, that equates to 1 + 3/4 teaspoons.
- Combine the yeast with the flour instead of adding it to the warm milk.
- Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.
Measuring The Flour
- Be sure to scoop your flour out with a spoon and level it out at the top. Don’t dip the cup right into the flour or you’ll measure out too much, which will make your rolls dense.
- Alternatively, you can weigh the flour. 1 cup of all-purpose or bread flour weighs 120 grams. So 4 cups = 480 grams, be sure to subtract the measuring cup from the weight.
Make Ahead Method
Method 1: Prepare dough and refrigerate overnight
- Form the dough, let it rise, and shape into rolls.
- Cover with saran wrap and refrigerate for up to 15 hours.
- Remove from the fridge at least 3 hours prior to baking.
- Keep covered and let rise for 1-2 hours, then bake as outlined.
Method 2: Bake and Reheat
- Bake for no more than 12 minutes, before the tops start to brown too much.
- Don’t top them with the melted butter yet. Let them cool completely and store them in an airtight container.
- When ready to serve, bake for a few minutes at 350°, until the tops are golden brown.
- Top with melted butter and serve!
Method 3: Freeze Unbaked Rolls
- Form the dough, let it rise, and shape into rolls. Flash freeze on a baking sheet before the second rise. Once frozen, transfer to a freezer bag.
- When ready to bake, remove from freezer bag and let them rise on a lightly greased, covered baking sheet for 4-5 hours prior to baking.
Can You Use a Bread Machine?
- Yes. Scald the milk first and let it reduce to lukewarm. Then add the ingredients to a bread machine in the order listed in the recipe card and select the dough setting.
-
Once complete, Spray a large bowl with cooking spray and drop the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
-
Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
- From there, proceed with rolling and cutting the rolls. Place them on baking sheets, cover, and let them rise until doubled in size.
- Bake and brush with butter. Serve with honey butter if desired!
How to Make Dough Rise:
Dough needs a warm environment in order to rise. If you’re having trouble, try these tricks. Note: it may take the dough longer to rise with these methods:
–Method #1: (👉My favorite) Oven: This trick works great! Heat your oven to 200° for 2 minutes, then shut the heat off. Cover the dough with a dish towel (no plastic wrap in the oven), and shut the door to trap the warm air inside. Let it rise!
–Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door.
-Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of active dry yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.
How Do You Scald Milk and Why?
–Scalding milk is the first step in this recipe, and it requires you to bring the milk to a near boil, remove it from the heat, and allow it to come down in temperature.
-Scalding milk helps to ensure that the dough is light and fluffy by killing the protein in the milk, which keeps the gluten intact. The gluten is what aids in the breakdown of the sugar and yeast, which in turn allows it to rise.
What to Serve with Texas Roadhouse Rolls
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Copycat Texas Roadhouse Rolls
Ingredients
- 1 ¼ cup Milk
- 2 ¼ teaspoon Active Dry Yeast, or 1 packet
- ¼ cup Honey
- 4 tablespoons melted butter, divided
- 1 large egg, at room temperature
- 1 teaspoon salt
- 4 cups (489 grams) all-purpose or bread flour
Instructions
- If using a bread machine, see next section below.
- Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
- Mix the milk, yeast, and honey in a small bowl until well combined. Let it sit for 5 minutes.
- In a large bowl, mix 3 tablespoons of the butter, the milk mixture, the room temperature egg, salt, and half of the flour. Mix slowly until smooth. (Use a mixer with a dough hook if you have one, or by hand.) Gradually add the remaining flour and mix until a dough has formed.
- Mix/knead for 8 minutes. Transfer the dough to a floured surface and knead for a few more minutes.
- Spray a large bowl with cooking spray and place the dough inside. Cover with plastic wrap and let it rise for an hour in a warm place.
- Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
- Cut into 24 squares of even size and place on 2 light, lightly-greased baking sheets. Cover and let them rise for 30-40 minutes, until doubled in size.
- Preheat oven to 350° F and bake for 12-15 minutes, or until the top is a light golden brown.
- Melt the remaining tablespoon of butter and brush the top of the rolls.
- Serve with Copycat Texas Roadhouse Butter.
If using a Bread Machine:
- Bring the milk to a near boil. Remove it from heat when you see it begin to steam and small bubbles form on the side of the pan. Let it reduce to lukewarm, between 80-90 degrees.
- Add the milk, honey, butter, egg, and salt to the bread machine. Add the flour and create a small hole in the middle of the flour, don't let liquid inside the hole. Place the yeast in the hole.
- Set the bread machine to the dough cycle, let it do the work from there.
- Once complete, Spray a large bowl with cooking spray and place the dough inside. Cover the bowl (plastic wrap or a damp cloth works) and let it rise for an hour in a warm place.
- Punch down the dough and roll it out on a flat, floured surface until it’s about ½ inch thick. Fold it in half and gently seal.
- Cut into 24 squares of even size and place on a 2 lightly greased and lightly colored baking sheets. Cover them and let them rise for 30-40 minutes,, until doubled in size.
- Preheat oven to 350 degrees and bake for 12-15 minutes, or until the top is a light golden brown.
- Melt the remaining tablespoon of butter and brush the top of the rolls. Serve with Copycat Texas Roadhouse Butter.
Notes
- Make Ahead Method: Check out the blog post for 3 make-ahead options!
- Make sure your yeast is fresh and not expired!
Subbing Instant/Rapid Rise Yeast for Active Dry:
- Cooks Illustrated recommends using 25% less yeast if using Instant instead of Active Dry.
- In this recipe, that equates to 1 + 3/4 teaspoons.
- Combine the yeast with the flour instead of adding it to the warm milk.
- Proceed as outlined, no need to let the milk stand for 5 minutes after combining it with the honey.
Measuring the Flour:
- Be sure to scoop your flour out with a spoon and level it out at the top. Don't dip the cup right into the flour or you'll measure out too much, which will make your rolls dense.
- Bread flour or all-purpose flour both work well in this recipe.
- Alternatively, you can weigh the flour. 1 cup of all-purpose or bread flour weighs 120 grams. So 4 cups = 480 grams, be sure to subtract the measuring cup from the weight.
If your dough doesn't rise: If you're baking on a chilly Fall or Winter day, it might be tougher to get your dough to rise as it needs to do so in a warm place. These tricks can get you out of a bind, just note that it may take longer for your dough to rise if these methods are needed: -Method #1: Preheat the oven to 315 degrees and place the bowl on top of a warm spot on the oven. For me, the warmest spot is right in the front of the oven between the front two burners. -Method #2: Place a baking tray on the bottom rack in the oven. Remove the top rack. Boil water and pour it into the tray, then place the bowl of dough on top and close the door. -Method #3: (Assuming you have a warm place for the dough to rise but it still isn’t)-Take a new package of yeast and mix it with 1/4 cup of warm water and 1/2 teaspoon of sugar. Let it sit for 10 minutes until it starts to foam. Knead the yeast mixture into the dough, and place it in a warm place to rise.
Nutrition
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They came out great. The family loves them.
I’m so happy to hear that Trice, thanks for the great review!❤️
I have a problem in covering my rolls and letting them rise the final time. The plastic wrap sticks to the rolls and when I pull off the wrap it makes my rolls sink and deflate. I have tried spraying with a bit of oil first to no avail. Any suggestions.
I would use a clean dish towel instead of plastic wrap.
Hello, I spray Pam on the plastic before covering the rolls. That stops them from sticking.
If your rolls are deflating it may be that they are being left to rise for longer than needed. In the past I’ve had other rolls collapse on me before baking and the reason was because I left them to rise for too long. A remedy I read online for if that happens is to throw all the dough back together, knead a little, reshape, and let rise again but keep an eye on them because if they are left to rise for too long on the 3rd pass, they are goners and you’ll have to start all over from scratch because the end result just wouldn’t be appetizing. Best of luck to you!
Hi Katrina! I just wanted to thank you for sharing your expertise here! 🙂 Much appreciated! -Stephanie
Excellent every time! Just like Texas Roadhouse!
I’m so happy to hear that Kerry! I think these are pretty dead on too!😋 Thanks for taking the time to comment!
Hi. To make these in advance and freeze them, do you freeze them after the second rise?
Yes! You’ll do everything up until you’re ready to bake them… then you’ll freeze them until ready to bake 🙂
what’s the best way to storage and freeze after the second raising?
Hi there! 🙂 You can place them on a baking sheet or a plate and flash freeze them for 1-2 hours, then place them in a freezer bag. Shut all of the air out as best as you can and store in the freezer until ready to use.
Your comments about milk protein and gluten are incorrect.
Gluten is a protein found in wheat products. In bread making, it’s exceedingly important. Think of gluten as the miraculous net that holds bread together; it helps dough rise by trapping gas bubbles during fermentation and gives bread its unique texture
Hi Jody, I see that you pasted verbiage from modernistcuisine, which is not incorrect, but the information that I provided is correct. It explains the reason for scalding milk, which is to kill the whey proteins. (Whey proteins can weaken gluten.) And as you mention, gluten is important in bread making. (For several reasons.) 😊
Have tried for many years to replicate my Grandmother’s State Fair Blue Ribbon Award winning rolls. Success at last! ;{
I’m so happy you liked them Brent! Thanks so much for taking the time to leave a review!😃
First time making this recipe. Very pleased! Made slider rolls for our pulled pork and making it again for burnt pork ends. Recipe was simple and rolls came out nice and fluffy. This recipe is a keeper!
I am so happy that you enjoyed it! I love the way that you used the rolls for sliders, sounds SO good! Thank you for taking the time to leave a review! -Stephanie
Can you make bread instead of rolls
Hi Jerrie, I looked through every comment on this recipe to see if anyone has tried that in the past and I didn’t come up with anything, and I haven’t tried it myself, my apologies! If you do try it I would love to know how it goes!
This is the recipe that I use to make loaf bread. I let my bread machine run the dough cycle. When complete, I punch down my dough, roll out to about 1/2-3/4 inch thick, and then use a pizza cutter and cut dough in half. I roll out each half just a little bit and then roll the dough up into a “loaf”, pinch the bottom and sides together and put in loaf pan for second rise. Then I bake at 350 until loaf is done. This recipe will make 2 loaves, or sometimes I bake 1 loaf out of 1/2 and rolls out of the other. I have been doing this for over a year and family loves it.
Thank you soooo much for this information Trudy!!! Really appreciate you taking the time to share!! -Stephanie
Easy recipes. Most ingredients in my cupboard
Thank you Jackie, I am so happy to hear that!! -Stephanie
Can you use margarine or do you need sweet cream butter?
Margarine won’t have the same flavor but if you’re in a pinch you can use it!